Chicken and Coconut Soup
This recipe can use any one of the following Something Special products:
Gourmet Red Chili
• Red Chili Pepper Spread
• Gourmet Jalapeno
• Gourmet Pomegranate
1 quart (1 litre) chicken broth
2 x (400 ml) cans coconut milk
1/3 cup your favourite Something Special Dip or Spread
3 inch (7.5cm) or ginger, peeled and thickly sliced
2 lemongrass stalks, trimmed and bruised
3 tablespoons fish sauce
pinch of salt
1 lb (500g) skinless, boneless chicken thighs, chopped
6 oz (185g) small white mushrooms, quartered
1/4 cup lime juice
1/3 cup loosely packed cilantro leaves
Combine the broth, coconut milk, dip, ginger, lemongrass, fish sauce and salt in a large saucepan over medium heat. Simmer, covered, for 10 minutes to infuse the flavours.
Add chicken and mushrooms. Bring to a gentle boil. Reduce the heat to medium-low. Simmer, uncovered, for 5 to 8 minutes or until the chicken is cooked.
Stir in remaining ingredients. Remove lemongrass just before serving. Serves 8.